The Vic Tavern at the Village Inn

Plymouth Truffle Cheddar, Plymouth Sambal, Plymouth Balyhoo Brie, Jasper Hill Bayley Hazen Blue, Blake Hill Port Wine and Plum Jam with Crostini

Vegetarian

High Low Farm’s Sweet Soppressata, Finocchinona, and Saucisson Sec; Canadian Rougié Duck Rillettes; Local pickle selection with Crostini

Vegetarian

Onions caramelized for hours in vats of Vermont maple syrup & lemon juice cover a toasty flatbread & topped with Plymouth cheddar blend & a pile of fresh arugula. Optional topping of bacon (go crazy!)

Vegetarian

Combination of chicken, shrimp and vegetable spring rolls, with a savory and sweet dipping sauce.

Seared Saku tuna on a bed of sushi rice with sliced avocado with cilantro, lime and soy dressing.

Gluten Free

Classic pecan pie with a Vermont twist. Toasted pecans, with a maple syrup filling. Served with fresh whipped cream and a sprinkle of maple sugar.

Shortbread crust, spiced apple filling, streusel topping. Served with a scoop of vanilla ice cream and salted caramel drizzle.

1/4 lb Lobster claw & knuckle meat warmed in butter, tossed in a mayo dressing, served on a fluffy brioche roll. Served with fried potatoes and Caesar side salad.

Chef’s comfort dish, ramen noodles with spring onions two ways, fresh & fried. Served along with ginger, garlic, red pepper & cilantro & a spicy, sweet & savory dressing. Optional toppings of shrimp, bacon or fried egg.

Vegan · Vegetarian

Traditional Cape Malay dish of ground chicken thighs, curry, apricot, golden sultanas, and a custard topping. Served with yellow rice and chutney.

Gluten Free

Lush sea scallop cakes with garlic, lemongrass, cilantro, scallion, red pepper & ginger with panko crust. Served with yellow curry aioli, jasmine rice and cilantro tomato salad.

But probably better! Plymouth Cheddar & American cheese, topped with fried onions. Served with Blake Hill Apple Butter and a Caesar side salad.